SINGULIER 2021 (Vignoble du Rêveur)

TERROIR

Le Vignoble du Rêveur is located in the heart of Bennwihr, on a soil composed of thick alluvium which sedimentation took place in the Quaternary and which tells the story of the Rhine basin over more than 30 million years. At this time, at the early Oligocene, the Atlantic opens and tectonic movements subject the region to significant distensions which will cause the gradual collapse of the Rhine rift, and the North Sea will penetrate there for 6 million years.

In the Pliocene, there are only 2 million years ago, the rift edges are raised and opens the way to the Rhine where it rushes, leaving in its passage important fluvial deposits which can reach 200 meters high in places.

In the Quaternary, the sedimentation continues under the effect of two phenomena : the successive glaciations that the Earth experienced in the Holocene, at the origin of coarse debris deposits and the tectonic deformations favoring the Rhine rift subsidence and consequently an important alluvium piling, the most recent dating from the Würmian and is lying on the vineyard's surface.

WINEGROWING & WINEMAKING

SINGULIER is an orange wine made from carbonic maceration of Riesling and Pinots (majority Pinot gris, Pinot blanc and Pinot noir). The presence of the skins for ten days in the tank brings freshness and structure to the wine.

The vines are cultivated in accordance with the biodynamics rules. The grapes are harvested manually, sorted and then left to macerate in whole bunches in stainless steel vats, according to the carbonic maceration principles.

The skin maceration lasts about ten days during which the non-yeast intracellular fermentation and the yeast fermentation start spontaneously, then the must is pressed and transferred to stainless steel vats so that the alcoholic and malolactic fermentations continue. Afterwards, the must is matured on its fine lees for one year, and is then bottled without fining, filtration or any sulphites addition.

The skin presence during the fermentation process brings substance to the wine which presents a slightly tannic structure. This totally unusual winemaking method in Alsace lends itself particularly well to Riesling and Pinots.

No sulphites was added throughout the vinification process and the SO2 level measured in the wine is extremely low and only produced by the yeasts.

• Total acidity : 4,68 g/l
• Total SO2 at bottling : 9 mg/l
• Residual sugar : 0 g/l